Comments on: Flour + Water = Starter http://www.wildyeastblog.com/2007/07/13/raising-a-starter/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 17 Mar 2010 23:28:40 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Laura http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-13295 Laura Fri, 05 Mar 2010 23:34:13 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-13295 Found this site through a magazine; I've had a starter going for about a week now from potato water, multi grain flour and a couple teaspoons sugar. It smells like beer? And it separates somewhat; after I stir it, it goes crazy again. I hadn't been feeding it but somehow it raises about 4-6 inches every afternoon when kitchen gets the sun. I fed it today but used white flour & little sugar. I will follow your advice and feed twice daily but my question is: why do you discard most of the starter daily only to build more? Wouldn't it be better just to add to it? I don't understand the theory behind this. Thanks. Found this site through a magazine; I’ve had a starter going for about a week now from potato water, multi grain flour and a couple teaspoons sugar. It smells like beer? And it separates somewhat; after I stir it, it goes crazy again. I hadn’t been feeding it but somehow it raises about 4-6 inches every afternoon when kitchen gets the sun. I fed it today but used white flour & little sugar.

I will follow your advice and feed twice daily but my question is: why do you discard most of the starter daily only to build more? Wouldn’t it be better just to add to it? I don’t understand the theory behind this.

Thanks.

]]> By: TonyT http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-13226 TonyT Mon, 01 Mar 2010 03:26:18 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-13226 preserver = persevere preserver = persevere

]]> By: TonyT http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-13225 TonyT Mon, 01 Mar 2010 03:22:03 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-13225 It's somewhat discouraging. I'm on day three, it seems to have petered out (no bubbles or activity) and smells horrible.(Like cheese) But looking at the previous comments, Susan seems to encourage people to preserver through it. I'm just curious, what would be a legitimate reason to toss the culture out? What would be some warning signs of failure in this endeavor? It’s somewhat discouraging.
I’m on day three, it seems to have petered out (no bubbles or activity) and smells horrible.(Like cheese)

But looking at the previous comments, Susan seems to encourage people to preserver through it.

I’m just curious, what would be a legitimate reason to toss the culture out? What would be some warning signs of failure in this endeavor?

]]> By: Start Your Starter! | Simple Math Bakery http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-13093 Start Your Starter! | Simple Math Bakery Thu, 18 Feb 2010 04:15:34 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-13093 [...] If you’d like to read more about sourdough, here are some of my favorite sources: Sourdough Basics by S. John Ross Sourdough Home Wild Yeast Blog [...] [...] If you’d like to read more about sourdough, here are some of my favorite sources: Sourdough Basics by S. John Ross Sourdough Home Wild Yeast Blog [...]

]]> By: Ben http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-13069 Ben Sun, 14 Feb 2010 23:02:53 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-13069 thanks Susan. at the moment, I'm adding 30g of rye and 70g of white flour (plus 100g of water) with each feeding. so more than that?! On the verge of canning it and starting again, but the fact that it's doubling in size so well (if giving off this smell) is keeping it out of the bin. would it be unwise to to try baking a loaf with it do you think? thanks Susan. at the moment, I’m adding 30g of rye and 70g of white flour (plus 100g of water) with each feeding. so more than that?! On the verge of canning it and starting again, but the fact that it’s doubling in size so well (if giving off this smell) is keeping it out of the bin. would it be unwise to to try baking a loaf with it do you think?

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-13065 Susan Sun, 14 Feb 2010 18:24:50 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-13065 Ben, you might need to feed it more at each feeding. Once my starter is established, I feed it between 2.5 and 5 times the amount of flour per amount of starter, depending on the seasonal temperature (less in winter, more in summer), and with an equal amount of water. http://www.wildyeastblog.com/2007/09/29/maintain-starter/ Ben, you might need to feed it more at each feeding. Once my starter is established, I feed it between 2.5 and 5 times the amount of flour per amount of starter, depending on the seasonal temperature (less in winter, more in summer), and with an equal amount of water.
http://www.wildyeastblog.com/2007/09/29/maintain-starter/

]]> By: Ben http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-13062 Ben Sun, 14 Feb 2010 15:47:29 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-13062 Hi there, Really need some help with my starter. I am getting the acetone smell that some people encounter. I've tried feeding twice a day, but it's not really making much difference. I empty most out, refresh (upon which it smells fine, obv), and then in a few hours it's giving off the smell again. It is growing, however, with no problems at all, doubling in 8 hours maybe, so all nice and active. But more feeding doesn't change the smell. Should I be feeding more than twice a day? It feels like wasting good flour after bad at the moment. It's been about two weeks smelling like this, by the way. I had read that if this is the strain of yeast that is dominant (the one producing the smell), then no amount of feeding will help. Should I try baking with it? Or will the smell transfer itself into the taste? Thanks! Hi there,
Really need some help with my starter. I am getting the acetone smell that some people encounter. I’ve tried feeding twice a day, but it’s not really making much difference. I empty most out, refresh (upon which it smells fine, obv), and then in a few hours it’s giving off the smell again. It is growing, however, with no problems at all, doubling in 8 hours maybe, so all nice and active. But more feeding doesn’t change the smell. Should I be feeding more than twice a day? It feels like wasting good flour after bad at the moment. It’s been about two weeks smelling like this, by the way. I had read that if this is the strain of yeast that is dominant (the one producing the smell), then no amount of feeding will help. Should I try baking with it? Or will the smell transfer itself into the taste?

Thanks!

]]> By: Claire http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-13037 Claire Tue, 09 Feb 2010 11:34:01 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-13037 I'm very excited - I've been growing my first sourdough starter over the past few weeks, and today I baked my first loaves of sourdough! I'm so amazed that it worked out so well, everything seemed to go to plan! Your website is fantastic and has reassured me I'm on the right path... Congrats on a great site! I’m very excited – I’ve been growing my first sourdough starter over the past few weeks, and today I baked my first loaves of sourdough! I’m so amazed that it worked out so well, everything seemed to go to plan!

Your website is fantastic and has reassured me I’m on the right path… Congrats on a great site!

]]> By: Kaittles http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-12970 Kaittles Mon, 01 Feb 2010 22:24:01 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-12970 Love all the great info on your site! I was wondering...is it possible for a culture to go bad/become unsafe? Say, if a well-meaning but somewhat forgetful amateur was to have begun the process on Sat morning, but left for work this (Mon, day 3) morning without feeding it? Yesterday the star....culture had a yeasty smell. Today it smelled not so nice, and looked like it had separated some. The smell isn't too strong, and perhaps is a good sour smell, but with the forgotten feeding it makes me nervous. Thanks! Love all the great info on your site! I was wondering…is it possible for a culture to go bad/become unsafe? Say, if a well-meaning but somewhat forgetful amateur was to have begun the process on Sat morning, but left for work this (Mon, day 3) morning without feeding it? Yesterday the star….culture had a yeasty smell. Today it smelled not so nice, and looked like it had separated some. The smell isn’t too strong, and perhaps is a good sour smell, but with the forgotten feeding it makes me nervous. Thanks!

]]> By: Susan http://www.wildyeastblog.com/2007/07/13/raising-a-starter/comment-page-3/#comment-12962 Susan Mon, 01 Feb 2010 13:34:54 +0000 http://www.wildyeastblog.com/2007/07/13/raising-a-starter/#comment-12962 Eric, it's not so much science as math. Every time you feed, you triple (or more) the amount of starter you begin with. If you didn't remove any, you'd soon run out of space to put it all. Eric, it’s not so much science as math. Every time you feed, you triple (or more) the amount of starter you begin with. If you didn’t remove any, you’d soon run out of space to put it all.

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